Espresso Gelido

7 ingredients
1 steps

Ingredients

  • 1 1/2 Tbsp. instant Espresso coffee powder
  • 2 1/2 c. Espresso coffee
  • 1 1/4 c. sugar
  • 1/2 c. water
  • 3/4 c. whipping cream
  • 1/4 c. coffee-flavored liqueur
  • 1 Tbsp. grated lemon peel

Directions

  1. 1
    Stir instant coffee into hot coffee in medium size bowl. Heat sugar and 1/2 cup water in small saucepan. Pour sugar syrup into coffee mixture. Place in freezer until partially frozen, about 4 hours. Remove from freezer. Stir in remaining ingredients. Freeze sherbet in ice cream maker according to manufacturer's directions. Makes about 1 1/2 quarts.

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